Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown

Adetunji, Adeoluwa Iyiade; Clou, H. du; Walford, S. N.; Taylor, John R.N.

doi:10.1016/j.indcrop.2016.06.028

Cited by 24 publications

(11 citation statements)

References 21 publications

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“…There are many types of simple carbon composition as a result of fermentation such as glucose, xylose, galactose, rhamnose, arabinose and others. However, glucose could be found up to 85% by this process (Adetunji et al 2016).…”

Section: Effect Of Fermentation On Proximate Composition Hcn and Phymentioning

confidence: 82%

“…The reduction of CF and DF content in the cassava flour products could be to attribute to the enzymatic breakdown of the fiber during fermentation by lactic acid bacteria (Ojokoh et al 2013;Adetunji et al 2016). Both L. plantarum and L. acidophilus utilized carbohydrate and non-digestible plant component (fiber) for their growth and metabolism (Nout 1991), thus improving food utilization efficiency and nutritional quality.…”

Section: Effect Of Single Culture Starter With Nacl and Temperature Tmentioning

confidence: 99%

“…The culture will produce an extracellular enzyme which is important to breakdown the cassava's cell wall and to hydrolyze polysaccharide into simple sugar. Those bacterial enzymes including cellulase, hemicellulase, amylase and pectinase (Frediansyah 2011;Frediansyah and Sudiana 2013;Wahono et al 2015;Adetunji et al 2016). Lactic acid bacteria, is generally recognized as safe microorganism, is naturally found in nature.…”

Section: Introductionmentioning

confidence: 99%

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Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Frediansyah

Kurniadi

2016

Nusantara Biosci

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Abstract. Frediansyah A, Kurniadi M. 2016. Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation. and Lactobacillus acidophilus (FNCC 0051) were used as a single culture in cassava fermentation. The effect of salinity (0.5, 1, 2 and 3% (v/v)) and temperatures (4, 25, 30 and 40 o C) were investigated on the survival of these lactobacilli. In addition, fiber and moisture content were used to study the characteristic of cassava flour as a final product. About 6.98 cfu/g of L. plantarum and 7.02 cfu/g of L acidophilus were used as a single starter (t = 0 h) for cassava fermentation. After 15 h, the survival rate of both lactobacilli with the salinity of 0.5% and incubation at 40 o C were found to be at the highest compared with others. The temperature of incubation was showed in a degree-dependent manner in both reductions of pH to the substrate and fiber contents of flour product. However, it increased the survival of both L. plantarumand L. acidophilus in a degree of temperature-dependent manner. Both salinity and temperature did not give significant effect to further changing of moisture content. The fermentation of cassava could improve proximate composition, cyanide content and physical properties of cassava flour product.

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Section: Effect Of Fermentation On Proximate Composition Hcn and Phymentioning

confidence: 82%

Section: Effect Of Single Culture Starter With Nacl and Temperature Tmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Frediansyah

Kurniadi

2016

Nusantara Biosci

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“…Enzymes from lactic acid bacteria hydrolysis cell wall components partially such as hemicelluloses, pectin that destroyed the firm structure of cell. Degradation of cellulose leads to fragmentation and hydrolysis of cell wall and starch granules that facilitate starch granules to leach [17] and decreased starch content.…”

Section: Discussionmentioning

confidence: 99%

Enzymatic Potentials of Microorganisms Associated With Cassava Retting

Agu

2019

JAMB

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The enzymatic potentials of microorganisms isolated from retting cassava were evaluated for the purpose of pectinase, cellulase and amylase activities. Cassava tubers of 12 months old were collected from 3 different sources: Ahieke, Ndoru and Umuariga in Abia State. They were hand peeled, cut into cylinders, washed, submerged into water and allowed to ret. After retting a dilution of the retted tubers was inoculated into different media plates: De-Man Rogosa Sharp agar, Sabouraud Dextrose agar, Nutrient agar, Mannitol salt agar and MacConkey agar and incubated at 30°C for 3-5 days. 35 isolates were identified in the retting cassava samples which are bacteria 25(71.43%) and fungi 10(28.57%). The bacterial isolates identified include Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Lactobacillus spp and Proteus spp while fungi isolated were Aspergillus niger, Rhodotorula spp and Saccharomyces cerevisiae. The total viable counts of the isolates increased as the retting hours increased. Lactobacillus spp and Saccharomyces cerevisiae dominated the later stage of the fermentation. Bacillus subtilis has the highest percentage occurrence 8(22.9%) while Rhodotorula spp has the lowest percentage occurrence 2(5.7%). The production of amylase enzyme was recorded with all the isolates with the exception of Staphylococcus aureus. Production of cellulase and pectinase enzymes was selective among the isolates. Results from this study shows that enzymes like amylase, pectinase and cellulase from microorganisms played an important role in retting of cassava tubers.

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“…The authors reported that ensiling of bamboo shoot shell with lactic acid bacteria reduced its NDF content from 70.8 to 66.3% DM, but the ADF content did not decrease. Enzymatic activity of lactic acid bacteria may partially hydrolysed soluble cell wall components like hemicellulose (Adetunji et al, 2016) but it is less likely for the insoluble cell wall components.…”

Section: Chemical Composition and Silage Qualitymentioning

confidence: 99%

Nutritional comparison between dried and ensiled indigofera, papaya and moringa leaves

Jayanegara

Ardani

Sukria

2019

J. Indonesian Trop. Anim. Agric.

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The objective of this experiment was to evaluate chemical composition, in vitro fermentation and digestibility of dried and ensiled indigofera, papaya and moringa leaves. The leaves were subjected to artificial drying in an oven at 60oC for 24 h and ensiling treatment for 30 d under room temperature. Dried and ensiled samples were determined for chemical composition, silage fermentation characteristics and in vitro rumen fermentation and digestibility. The experimental design was a factorial design 3 × 2 in which the first factor was different leaves (indigofera, papaya and moringa) and the second factor was conservation treatments (drying and ensiling). Determination of chemical composition was performed in duplicate whereas in vitro evaluation was conducted in three replicates. Results showed that ensiling treatment decreased CP contents of indigofera and moringa but not papaya leaves. Ensiling also decreased NDF and NDICP contents of all experimental leaves in comparison to drying treatment. The pH of all silages was high and they were characterized with high ammonia concentrations. Ensiled indigofera tended to have lower IVDMD and IVOMD as compared to dried indigofera (P<0.1). It can be concluded that ensiling of high protein forages leads to considerable extent of proteolysis.

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Complementary effects of cell wall degrading enzymes together with lactic acid fermentation on cassava tuber cell wall breakdown

Cited by 24 publications

References 21 publications

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Comparative influence of salinity and temperature on cassava flour product by Lactobacillus plantarum and Lactobacillus acidophilus during single culture fermentation

Enzymatic Potentials of Microorganisms Associated With Cassava Retting

Nutritional comparison between dried and ensiled indigofera, papaya and moringa leaves

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